Two types of dried sardine and Niigata shoyu were boiled down to produce this mellow, savoury broth that felt pretty light, though I actually prefer its stronger, more umami tonkotsu cousin. Still a competent bowl of ramen though. The ajitama egg had the perfect semi-molten texture that I like, and the aburi charsiew melted in the mouth like butter, but it was the noodles that sets Sanpoutei apart from the other ramen-yas. I'm a sucker for noodles with fun textures -- the way those flat, wavy stands twirled around on my tongue, it amuses and thrills me to no end.